Ok so after reading all the posts about using coffee mate in cakes I decided to give it a try. I made the WASC and replaced 1/3 C water with International Delight White Chocolate Raspberry creamer. (left out the almond flavoring as well since I dont have any) and can I just say OMG.
This is the best tasting cake i have ever had. I had cake scraps left over and was gonna make cake balls to serve with the cake, but my DH tasted the cake and attacked the bowl with a spoon. He finished it all and told me to make another cake just for him. It was so moist and had so much flavor. I am totally convinced now. I will never go back to making normal cakes.
Ill post a pic when my FBCT is finished freezing. Too bad you cant taste a pic.

That sounds delicious!

Sounds delicious, I may have to give it a try.

No fair! We don't get that flavoring up here. It sounds wonderful. Ohhh, I think I can almost smell it too.

It says that it is a limited edition.(White Chocolate Raspbery) Dont know what that means but I am gonna buy a ton of it before it goes away.

I'll look for it tomorrow. I have to pick up a few things at Wal Mart. That'll be my "fun" part about going there. Yee ha! LOL

Sounds divine!!! Maybe if we all buy lots of it they will see there is a need for it and keep it stocked??? Worth a try. I personally love the creme brulee

I just checked their website and I don't see that flavor, even as a limited addition...so I'd say to stock up when you see it!!!

Argg... Denmark is so booring... we don't have all those fun things...

I found it with the other liquid coffee creamers but it isnt Coffee Mate brand it is International Delight.

Oh My Gosh!!! I just bought a bottle last night supposedly for my coffee. Guess it's gonna be for cake now Thanks for the tip!

I went to the store this morning and I found the chocolate raspberry, but no white chocolate raspberry .......oh well....

hey...no fair!!!! i wanna try some...i'm from alberta...we don't get that kind. i am soooo addicted to intrnational in my tea ( not a coffee drinker ). the best one we have is southern buttercream....yummy!!!

Ok, if we find it and stock up on it how well does it freeze and the best way to thaw? I'm thinking about putting amount needed into ice trays this way I thaw amount that I need.

It sounds divine! And I just got back from the grocery.....ggggrrrrrr! If I find it, does anyone know if it can be frozen?

I have no idea. I dont think it would hurt it. We only want the flavor so if it seperates a little no one is gonna see it in a cake batter anyway. Ill try it with what I have over and let everyone know.

I hate to sound dumb but whats WASC?

It is the White Almond Sour Cream Cake and it is the only cake I make anymore. I add a small box of instant vanilla pudding to it as well ( make sure you dont get french vanilla it is too yellow) as the white chocolate rasberry creamer. Making 2 more today!
Here is the link to the recipe:
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

Another idea that I had was, depending on where you live, you may be able to request your local grocery store to order this for you. I know my aunt did that for caffeene free Dr Pepper and they were more than happy to carry it for her. Their thinking is if one person wants it then there are many others who do as well and they are just not asking.
Just a thought.

LOL, when my dad went to Hawaii thats all he used in his coffee and he was raving about the stuff, but we dont have it anywhere near us. Oh well, now I can join him in his search!

Ok so I did an experiment. I took some of the creamer and let it freeze solid. then I took it out and let it thaw on my counter. It didnt break down, coagulate or get funky in any way. I think it shoule be ok to freeze long term.

Yummy, Good idea to freeze lie ice cubes!
But if the stuff is non-dairy it might freeze well and NOT seperate. So what IS it made of then? NO, DON'T TELL ME!!!!!!!! la la la la la la LOL
I'll look for it today.

This sounds great!!! I have made the WASC for the last couple of cakes I've done and it's great!! I hadn't tried pudding in it - how does it change the consistency? I want it to hold up well to stacking. The creamer sounds so wonderful - and goes well with the filling I like to use - whipped raspberry cream!! I will HAVE to try this on the cake I'm doing this week!

The texture is wonderful moist but holds together really well. It is dense, but not heavy IMHO it is the easiest cake I have ever worked with.

Aly 24....I have seen it in Ralphs..... Are you sure you don't have it there? I am Santa Clarita...

OK so this recipe calls for 2-2/3 cup water. So you only replaced 1/3 c water with the creamer? It made that much difference to the cake just by adding 1/3 cup? Sounds delicious. I am going to try it. How many and what size pan does this recipe do? I saw that it takes 2 cake mixes so I am assuming it does a couple of cakes? thanks.

Renaejrk-Can you give us your whipped raspberry cream recipe? I would love to use it with this cake. thanks.

I always half the recipe. Only one cake mix 1C flour 1C sugar etc. I should have mentioined this earlier. If you want to do the whole recipe I would use 2/3 C creamer.

Could you please tell me what type of frosting you used on the cake with White Choc Raspberry Creamar, and were you able to freeze it ahead of time?

I just used a basic crusting buttercream frosting. I always take my cakes out of the pan when really hot and wrap them really well in a few layers of saran wrap and place them in the fridge to cool. I know that the next day when I take them out of the fridge they are supremly moist. I think that wrapping them while still hot traps the moisture in the cake insted of letting it evaporate. I know alot of people wrap when hot and place in the freezer ahead of time. I dont think just adding the creamer would affect the cake if you froze it.